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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 249.2
  • Total Fat: 6.7 g
  • Cholesterol: 232.7 mg
  • Sodium: 350.1 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 33.0 g

View full nutritional breakdown of Shrimp Fajitas calories by ingredient
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Shrimp Fajitas

Submitted by: MOMOFCHANCE

Introduction

This recipe is from the Betty Crocker cookbook- that I switched up a little, feel free to adjust to your liking This recipe is from the Betty Crocker cookbook- that I switched up a little, feel free to adjust to your liking
Number of Servings: 6

Ingredients

    2 lbs uncooked shrimp (deveined peeled medium shrimp)
    1 medium red bell pepper
    1 medium green bell pepper
    Olive oil cooking spray
    Tortillas (I use Whole Wheat- and that is what it is calculated for)

    Toppings such as:
    Sour cream
    tomatoes
    lettuce
    salsa

    Marinade:
    1 Tbsp lime juice
    1 Tbsp olive oil
    1 tsp chii powder
    1 tsp ground cumin
    2 medium cloves garlic, crushed
    pinch cayenne pepper

    **This recipe calls for guacamole**
    **It is calculated with tomatoes, lettuce & light sour cream**

Directions

Heat gas or charcoal grill. In 1 gallon resealable food storage plastic bag, mix marinade ingredients until well blended. Add shrimp, toss to coat. Cover; refrigerate 20 mins to marinate, turning once. Meanwhile in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket. Wrap tortillas in foil; set aside.

2. Place basket of grill rack over medium heat. Cover grill; cook 10 mins, turning vegetables once.

3. Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 mins longer, turning shrimp and vegetables once. until shrimp are pink. Place wrapped tortillas on grill. Cook 2 mins turning once, until warm.

4. On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place condiments in bowl. For each sering top tortillas with shrimp, vegetables and condiments.

Number of Servings: 6

Recipe submitted by SparkPeople user MOMOFCHANCE.





TAGS:  Fish | Dinner | Fish Dinner |

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